Prep time: 10 mins
Cooking time: 10 mins
Ingredients
-
- 115g
plain flour
- 1 tsp
baking powder
- 1/4 tsp
salt
- 1/4 tsp
paprika
- 1 tbsp
sugar
- 2
eggs
- 115ml
milk
- 300g
corn kernals, cut from the cob
- 75g
red pepper, finely diced
- 60g
spring onions, cut into rounds
- Small handful
coriander, chopped
- Small handful
parsley, chopped
- 2 tbsp
vegetable oil
- 1
mango, peeled, stoned, and chopped into small chunks
- small bunch
coriander, chopped
- 1 small
red onion, finely diced
- 1
red chilli, de-seeded and finely chopped
- 2
tomatoes, chopped
- 2
limes, juiced
Serves: 6-8 fritters
Try this recipe with
Sweet Chilli Dipping Sauce with Kaffir Lime
Sweetcorn Fritters with a Chilli and Mango Salsa
These fritters make a delicious light supper and if made half the are ideal as canapes.
Preparation:
- To make the fritters, sift the flour, baking powder, salt and paprika into a large bowl, stir in the sugar and make a well in the centre.
- In a separate bowl, beat together the eggs and milk. Gradually add the egg mixture to the dry ingredients and whisk until you have a smooth, stiff, lump-free batter.
- Place the corn, red pepper, spring onions, coriander and parsley in a mixing bowl and add just enough of the batter to lightly bind the ingredients together.
- Heat 2 tablespoons of vegetable oil in a large, non-stick frying pan on a medium heat, then drop in 2 tablespoons of batter per fritter and cook 4 fritters at a time.
- Fry for 2 minutes, or until the underside of each fritter is golden. Turn over and cook fritters on the other side. Transfer to a plate and keep warm while cooking the remaining fritters.
- To make the salsa, mix all the ingredients together in a bowl, and season
- To serve, place one or two sweetcorn fritters on each plate and top each with a good helping of the mango and chilli salsa. Garnish with a couple of coriander leaves, and serve with Blue Dragon Sweet Chilli Dipping Sauce and kaffir lime for extra zing.